lovage & avocado purée, sumac, meyer lemon, cilantro
In a bowl, combine the oyster mushrooms with olive oil, sumac, Meyer lemon zest, salt, and black pepper. Let it marinate for 20 minutes.
Thread the marinated mushrooms onto wooden skewers.
In a blender, combine avocado, fresh lovage leaves, lemon juice, and salt. Blend until smooth and creamy.
Preheat a grill or grill pan over medium-high heat. Grill the skewers for about 8-10 minutes, turning occasionally, until the mushrooms are tender and slightly charred.
Serve the kebabs hot with lovage and avocado purée on the side. Garnish with fresh cilantro leaves.